The proposal of quantitative freshness control of agricultural products (1) the proposal of quantitative freshness control by 'Normalized freshness' as an extended concept of T.T.T.

摘要

"Normalized Freshness" is defined as such Freshness which in the standard state of Food Production Initial Freshness is 100, and Edible Limit Freshness is 40. It is based on an extended concept of T.T.T. In many cases it shows a natural degradation of exponential type. By "Normalized Freshness" we can survey food-poisoning development or decay of food at real-time. This paper proposes such Real-time Surveillance and High-Speed Degradation Test using the Production Model of acids and Enterotoxin produced by Staphylococcus aureus.